- 250ml/10fl oz vegetable oil
- 200g/7oz polenta, cooked according to packet instructions
- 2 tbsp olive oil
- 3 spring onions, chopped
- 1 garlic clove, crushed
- 140g/5oz cherry tomatoes, halved
- 3 fresh basil leaves, chopped
- 1 slice prosciutto, chopped
- 40g/1½oz mozzarella chopped
- 2 large handfuls spinach
- Heat the oil in a large heavy-bottomed pan until a breadcrumb sizzles and turns brown in it (CAUTION: Hot oil can be dangerous, do not leave unattended).
- When oil is hot, use a teaspoon to drop tablespoonfuls of polenta into the oil and deep-fry for two minutes, or until golden. Carefully remove the polenta pieces with a slotted spoon and drain on kitchen paper and keep warm.
- To make the sauce, in a separate pan heat the oil, garlic and onion together for two minutes.
- Add the tomatoes, basil and prosciutto and cook for five minutes.
- Add the mozzarella and spinach to the pan and stir for 1-2 minutes, or until the spinach has wilted.
- To serve, place the polenta onto a warmed plate and pour the sauce over it.